There's got to be a morning after

Eggscellent Medicine

YOUR NOGGIN, do he hurt? Your tummy? Poor tummy! Chefs, they know these pains, and not just on New Year's Day. For when they finish cheffing, they gather themselves together and they drink their owners' best wines, and often through the wee-est of hours. And when day breaks the long, liquid night, they prepare egg sandwiches with bacon and salmon and cheddar. "One, it's easy," says Allen Sternweiler, executive chef of the Chicago restaurant Harvest on Huron. "Two, the grease floats to the top of your stomach and keeps the acid down." If it sounds a bit like a dressy Egg McMuffin, that's because it is--but ain't it bad enough the way the cruel sun shoots daggers through the crack in the blasted curtains? I mean, you're not going out there, are you?

{Eggscellent Medicine}

The stuff you'll need

5 eggs

salt and pepper

3 tablespoons milk

1 heaping tablespoon sour cream

1 teaspoon minced chives

2 slices smoked salmon

8 slices bacon

2 slices cheddar cheese

Dijon mustard

2 English muffins, split and toasted

What to do with the stuff

Fry the bacon; set aside. Whip the eggs with salt, pepper, and milk. Melt a tablespoon of butter in a frying pan on medium heat, pour in the eggs, and scramble. Just before the eggs get firm, mix in the sour cream and the chives. Spread Dijon on the muffin halves, and divide the eggs between them. Top with salmon, bacon, and cheddar. Heals two.

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